Orzo Salad
Are you looking for a light yet satisfying dish? This Orzo Salad is a fantastic choice! Bursting with fresh vegetables, herbs, and a drizzle of olive oil, it’s not only colorful but also refreshing. Ideal for potlucks, picnics, or a quick lunch, this salad is sure to impress your family and friends. Let’s dive into the ingredients and steps to create this delightful dish!
Ingredients
– 1 cup orzo pasta
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1/2 red onion, finely chopped
– 1/4 cup fresh parsley, chopped
– 1/4 cup feta cheese, crumbled
– 3 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: Kalamata olives
Servings and Cooking Time
This recipe yields 4 servings. Preparation time is about 10 minutes, and cooking time for the orzo is around 8-10 minutes.
Nutritional Value
Each serving (approximately 1 cup) contains:
– Calories: 220
– Protein: 6g
– Carbohydrates: 30g
– Fat: 10g
– Fiber: 2g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Boil water in a large pot and add a pinch of salt.
2. Add the orzo pasta to the boiling water.
3. Cook the orzo according to package instructions until al dente.
4. Drain the orzo and rinse under cold water to stop the cooking process.
5. In a large mixing bowl, combine the cooled orzo with cherry tomatoes, cucumber, and red onion.
6. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
7. Pour the dressing over the salad mixture and toss to combine.
8. Add crumbled feta cheese and parsley, mixing gently.
9. Taste and adjust seasoning if necessary.
10. Serve immediately or chill in the refrigerator for 30 minutes before serving.
Alternative Ingredients
Feel free to substitute the feta cheese with goat cheese for a tangy flavor, or add grilled chicken or chickpeas for added protein. You can also swap out vegetables based on your preference or seasonal availability.
Serving and Pairings
This Orzo Salad pairs wonderfully with grilled meats, seafood, or as a light main dish on its own. It can also be served alongside garlic bread or a light soup for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be enjoyed cold or at room temperature; however, it’s best not to freeze it, as the texture of the vegetables may change.
Cooking Mistakes
- Overcooking the orzo can lead to a mushy texture.
- Not rinsing the pasta after cooking can result in clumping.
- Forgetting to season the dressing can leave the salad bland.
- Using stale herbs can diminish the salad’s flavor.
- Adding too many heavy ingredients may weigh down the salad.
Helpful Tips
- Use fresh ingredients for the best flavor.
- Chill the salad for at least 30 minutes before serving for enhanced taste.
- Double the recipe for larger gatherings.
- Experiment with different herbs, such as mint or basil.
FAQs
Can I make Orzo Salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep it covered in the fridge. The flavors will meld beautifully.
What can I add for extra protein?
Grilled chicken, shrimp, or chickpeas are great options for adding protein to your Orzo Salad.
Is Orzo Salad gluten-free?
Traditional orzo is made from wheat and is not gluten-free. However, you can find gluten-free orzo made from rice or corn.
How long does Orzo Salad last in the fridge?
It can last up to 3 days in the fridge if stored properly in an airtight container.
Can I add fruit to my Orzo Salad?
Absolutely! Fruits like diced apples or berries can add a sweet contrast to the savory ingredients.
Conclusion
This Orzo Salad is not just a dish; it’s a celebration of flavors and colors. Perfect for any occasion, it’s easy to make and packed with fresh ingredients. Enjoy this refreshing salad as a side or a light main dish, and savor every bite.
Orzo Salad
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup feta cheese crumbled
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: Kalamata olives
Instructions
- Boil water in a large pot and add a pinch of salt.
- Add the orzo pasta to the boiling water.
- Cook the orzo according to package instructions until al dente.
- Drain the orzo and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooled orzo with cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad mixture and toss to combine.
- Add crumbled feta cheese and parsley, mixing gently.
- Taste and adjust seasoning if necessary.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
